Serves: 4
Total Calories: 410
1. Cut the avocados in half and remove the pits. Scoop out the pulp, leaving the outer shell intact. Cut the pulp into bite-sized chunks.
2. Melt the butter in a warm saucepan. Sauté the chopped onions and sliced mushrooms for approx. 1 minute. Add the lobster and avocado chunks and stir. Add the white wine. Simmer for 3-4 minutes.
3. Place the mixture into the empty avocado shells. Cover each one with the Béarnaise Sauce. Glaze under broiler until golden brown.
Bearnaise sauce:
1. Place the last four ingredients into a pan and simmer uncovered until only 1 tablespoon of liquid remains. Allow it to cool, then strain the liquid.
2. Place the egg yolks into a bowl with strained liquid and whip them over very low heat until it acquires a ribbon texture. Add the melted butter slowly. Keep whipping the mixture until all the butter has been incorporated.
3. Remove the pan from the heat and mix in the chopped tarragon.
This Lobster with Béarnaise Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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